• Process the pork and the fat by cutting into small strips. Place it in the freezer till the temperature gets to 30-34F
• Grind the partially frozen pork and fat together on a 10mm plate and re chill
• Grind the chilled meat on a 4.5mm plate
• Place the meat and the seasonings in a food processor along with the ice chips
• As the mince meat and ice chips are being chopped up in your food processor, slowly add the ice cold water. Be sure to keep the farce below 59F
• Once properly emulsified, stuff the farce into a casing and tie it off. Place the newly cased sausage in a vac sealed bag and let it rest in the refrigerator overnight.
• The next day, cook in a water bath at 140F for 2-3 hours.
• Once cooked place the sausage in an ice bath to cool it down.
• Slice and enjoy. This spam is really great pan seared.

Alternate Instructions

• If you don't want to emulsify the spam you can double grind the chilled meat, then place the ground meat in a kitchen aid mixer. Add the seasonings and the ice cold water (with ice chips) and mix with the paddle attachment on medium speed for a minute or two. Your mix should be sticky. You can either case it up and poach the meat or place it into a mold and bake it at 350F till the internal temp reaches 155f